South of the Border Dinner GROCERY LIST AND PREP TIPS (1 OF 3)

GROCERY LIST AND PREP TIPS ©2013                                        

South of the Border Dinner (1 OF 3)       

Chicken Mole, Soffritto Rice & Tortilla Soup        

GROCERY LIST

• 2 lb. chicken pieces, preferably with skin (or two 15 oz. cans black beans)

• 2 tbsp. tomato paste

• 1 cup rice

• 1/4 cup raisins (optional)

• Canola or vegetable oil

• Tortilla chips

• 1 cup chicken or vegetable stock

• 1-2 tbsp. brown sugar

• 1 white onion

• Salt and pepper

• Leftover sesame seeds from December or sliced almonds (optional)

MEAL PREP STRATEGY AND TIPS

1. Prepare soup according to pkg. directions using salsa (leaving out chicken… unless you crave more).

2. Sear chicken.

3.  Make mole base. Add chicken and simmer.

4. Sauté soffritto and prepare rice.

5.  Serve soup and then chicken over rice.

6. Whip up hot chocolate for dessert!

• Estimated prep and cook time: 60-70 minutes.

• Meal can be divided in half to serve 2 instead of 4.

• Tbsp. = tablespoon

• Tsp. = teaspoon

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South of the Border Dinner Chicken Mole (2 OF 3)

South of the Border Dinner ©2013                                                     

Chicken Mole (2 OF 3)                                                                                                                SERVES 4

INGREDIENTS

• 2 tsp. canola or vegetable oil

• 2 lb. chicken pieces, preferably with skin (or use two 15 oz. cans black beans)… we also tried this with Cornish hens, which is superb

• 1 white onion, diced

• 2 tbsp. tomato paste (in place of diced tomatoes suggested by Urban Accents)

• 2 tbsp. brown sugar: (Use 1 tbsp. for a less sweet sauce)

• 1 cup chicken or vegetable stock

•  Urban Accent Santa Fe Mole

•  1/4 cup raisins (optional)

• Salt and pepper

• Leftover sesame seeds from December or toasted sliced almonds (optional)

DIRECTIONS

1. Heat the oil over medium-high heat. Season and sear the chicken or throw it under broiler until skin turns brown. Remove from the pan.

2. In the same pan, sweat the onion with a big pinch of salt and pepper until soft, about 8-10 minutes.

3. Stir in the tomato paste, brown sugar, and stock. Bring to a simmer and allow it to thicken slightly.

5. Stir in mole powder and add raisins if using.

6. Return chicken to the pan. (If using beans, add those now). Bring to a simmer and cook for 40 minutes.

7. Serve over soffritto rice. Sprinkle with sesame seeds or almonds.